Peaches and Cream Muffins

PEACHES and CREAM MUFFINS

Starbucks Copycat Recipe

Makes 2 Dozen

Muffins:

2 cups canned peaches, drained (save juice) 

4 cups flour 

2 cups sugar 

2 teaspoons baking powder 

1/2 teaspoon salt 

3 eggs 

3/4 cup oil 

2 cups milk 

Filling:

8 ounces cream cheese 

3/4 cup sugar 

1 tablespoon peach juice 

1 teaspoon almond extract

Topping:

1/2 cup sugar 

1 teaspoon cinnamon 

Dice the drained peaches to about the size of peas; set aside.In a large bowl, mix flour, sugar, baking powder and salt. In separate bowl combine eggs and oil; then whisk in the milk. Combine egg and flour mixtures; then fold in diced peaches.

For filling, beat cream cheese, sugar, peach juice and almond extract.Fill greased muffin tins half full of batter; drop 1 teaspoon of the filling into each muffin cup of the batter and top with 1 1/2 tablespoons more batter.

For topping, mix cinnamon and sugar; sprinkle over muffins.Bake in a preheated oven at 350° for 20 minutes.Serve warm.

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Judul: Peaches and Cream Muffins
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